Mushroom tamales in banana leaf

Yield: 12 tamales · Time: 90 min · Difficulty: Difficult

Ingredients

• 500 g nixtamalized corn masa for tamales
• 180 g lard or vegetable oil
• 1 teaspoon baking powder
• 1 cup warm vegetable broth
• 400 g oyster mushrooms (Pleurotus ostreatus) and button mushrooms (Agaricus bisporus), sliced
• 2 guajillo chiles, veins and seeds removed
• 3 cloves garlic and 1/2 onion
• 2 sprigs epazote (Dysphania ambrosioides)
• Roasted and softened plantain leaves
• Salt to taste

Simbiosis Products Used

• 1 teaspoon 8 Mushroom Powder integrated into the stew, for umami depth and functional contribution (optional)

Preparation

1. Beat the lard until fluffy. Incorporate the masa, baking powder, and salt, alternating with the warm broth, until a light dough is achieved that floats in water.
2. For the stew: roast and soak the guajillo chiles; blend them with the garlic and onion. Sauté the mushrooms until golden, pour in the guajillo sauce and epazote, and cook until it dries out. Adjust salt to taste.
3. Cut the plantain leaves into 20 cm squares and soften them over fire or in hot water.
4. Spread two tablespoons of masa onto each leaf, place the mushroom stew in the center, and fold the ends towards the center to form a packet.
5. Arrange the tamales in a steamer with water. Cover and steam for 1 hour from the moment it starts to boil, until the masa separates cleanly from the leaf.
6. Let rest for 10 minutes before serving. Serve with green or red salsa.

Functional Note

The mushroom tamale unites nixtamalized corn—the basis of the milpa—with oyster mushrooms (Pleurotus ostreatus), which provide vegetable protein, fiber, and β-glucans. It is a dish that contributes to a varied diet rooted in Mexican tradition.

Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medications and do not cure, treat, or prevent diseases.

Related

• More Mexican cuisine recipes
• 8 Mushroom Powder